Author Notes: Fudge Lovers and Sweet Lovers can't get enough of this! I have been creating sweet concoctions to sell at farmers' markets for 5 years and all my peeps, young and old alike, consider this a keeper. Funny thing is that when I started my hobby/ business I proclaimed that I was never going to make anything with peanut butter- it was just too common and I wanted my creations to be unique, to stand out and be more "gourmet". What can I say? Some things just never go out of style- not fussy, not trendy, just old fashioned yummy. That's why these are my most popular snack/dessert item to this day! According to most information sources on "gluten-free", these fit the bill and can be considered gluten free for those enthusiasts. These are smooth, delectable and very peanut buttery- sure to satisfy all sweet lovers! —Fudgelady
Makes: 30 squares
cups white sugar
cup brown sugar
cups evaporated milk
teaspoon pure vanilla or butterscotch flavour
cup confectioners sugar
cups chunky peanut butter
cup semi sweet chocolate chips
- Over medium heat, melt butter in large pot ( 4-5 litres), add milk then add white and brown sugars.
- Mix thoroughly with a wooden spoon and stir over medium heat until all sugar is melted. Keep stirring until mixture begins to boil.
- Continue stirring, watching that mixture does not boil “over” – do this for 9- 12 minutes until the mixture falls off the wooden spoon in “globs”.
- Remove from heat, add flavouring and set aside.
- Let the pot rest for 30 minutes.
- Using hand beaters, mix in the confectioner’s sugar to thicken, then add the peanut butter and mix by hand with wooden spoon.
- Before mixture gets too thick, pour into the 9X 13 pan and spread evenly.
- Put the chocolate chips in a small pot on the stovetop, add the shortening and melt this mixture over low heat.
- Pour over the peanut butter mixture in the pan and let cool completely.
- Place in refrigerator, covered.
- Once cold, cut into about 30 good sizes squares.